|
 Westlane Lean Beef Sales
Norwest Lab Tests
Westlane's Favourite Recipes
Beef - Part of a Healthy Diet
Low in Fat & Cholesterol
Laura's Lean Beef
CLICK HERE
Embryos at Davis-Rairdan
Yearling Bulls on Test
Award Winning Seedstock
Industry Achievements
Testimonials
We hope everyone
buying Westlane beef
enjoys eating it as
much as we do!
Westlane Beef ensures you
lean beef, low cholesterol,
low calories, no hormones
and no implants.
At Westlane, we believe
our meat is the healthiest
beef you can be eating.
Place your beef order today.
Call 403-335-4368 or E-Mail
konschuh@westlanefarms.com.
We will be glad to help you.
Westlane Farms thanks
"A Matter of Fat",
the Beef Information Centre,
and Company's Coming for
some information on this site. 
Alberta is cattle country. For
more than 100 years, Alberta
has been producing some of
the world’s best-tasting beef.
Today, the province boasts
30,000 beef producers, who
proudly maintain the long
history of high quality beef for
which the province is renowned.
|
|
|
WESTLANE'S FAVOURITE BEEF RECIPES
| CHUCKWAGON STEAK |
|
2 lb beef chuck blade steak, 1½ inches thick
1/3 cup vegetable oil
1/3 cup wine vinegar
2 cloves garlic, chopped
2 tsp Worcestershire sauce
½ tsp dried rosemary
½ tsp salt
¼ tsp pepper |
| Place meat in plastic bag and set in large bowl. Combine oil, vinegar, garlic, Worcestershire sauce, rosemary, salt and pepper. Pour over meat and close bag tightly. Marinate in refrigerator for 6 to 8 hours or overnight. Place 12 x 10 inch heavy-duty foil drip pan in centre of barbecue. Fill with water. Arrange coals at back and sides of barbecue. Remove meat from marinade, reserving marinade. Place meat on greased grill over drip pan. Close hood and cook over medium-hot coals or on medium setting, brushing occasionally with marinade, for 18 to 20 minutes each side for medium-rare, 25 minutes on each side for medium doneness. To serve, cut diagonally into thin slices. Makes 6 servings. |
|
|
|
| CHEDDAR-TOPPED BEEF BURGERS |
|
¾ cup shredded old Cheddar cheese
3 T mayonnaise
1/3 cup chopped green onions
2 T chopped sweet red pepper
2 tsp Dijon mustard
1 egg
¼ cup bread crumbs
2 T water or milk
½ tsp salt
¼ tsp each pepper & dried thyme
1 lb ground beef |
| In small bowl, combine cheese, mayonnaise, 2 T of the onions, red pepper and half of the mustard. Cover and set aside. In bowl, beat egg. Mix in bread crumbs, water, salt, pepper, thyme, and remaining onions and mustard. Mix in beef; shape into 4 patties. Cook patties on greased grill over hot coals or on high setting for 5 minutes. Turn and cook for 2 minutes longer. Spread cheese topping over patties and cook for 2 to 3 minutes longer or until desired doneness and cheese has melted. Makes 4 servings. |
|
|
|
| FILLET WITH MUSHROOMS |
|
4 steaks, fillet or sirloin
4 T butter
1 - 2 cloves crushed garlic
5 ½ ounces mixed exotic mushrooms
2 T chopped fresh parsleyServe with salad greens and cherry tomatoes. |
| Place the steaks on a chopping board and using a sharp knife, cut a pocket into the side of each steak. To make the stuffing, heat the butter in a skillet, add the garlic, and saute gently for about 1 minute. Add the mushrooms to the skillet and saute gently for 4 - 6 minutes until tender. Stir in the parsley. Divide the mushroom mixture into 4 and insert a portion into th epocket of each steak. Seal the pocket closed with a toothpick. If preparing ahead, allow the mixture to cool before stuffing the steaks. Broil the steaks over hot coals, searing the meat over the hottest part of the barbecue for about 2 minutes on each side. Move the steaks to an area with slightly less intense heat and barbecue for a further 4 - 10 minutes on each side, depending on how well done you like your steaks. Transfer the steaks to serving plates and remove the toothpicks. Serves 4. |
|
|
|
| BEEF EXTRAORDINAIRE WITH SAUCE DIANE |
|
4 lbs beef tenderloin
½ cup melted butter
¾ lb sliced mushrooms
1½ c sliced green onions
2 tsp dry mustard
1 T lemon juice
1 T Worcestershire sauce
1 tsp salt |
| Leave tenderloin in whole piece. Place in pan on rack in 500 oven for 30 minutes. Use meat thermometer - 30 minutes will cook beef to medium stage. While meat is cooking, saute the mushrooms and green onions in the melted butter with mustard for 5 minutes. Add remaining ingredients and cook an additional 5 minutes. Keep warm on back of stove. Cut meat into thick slices. Serve with sauce. Serves 8. Excellent meal for dinner party. |
|
|
|
| SURF & TURF KABOBS |
|
1 pound sirloin steak
18 raw shrimpMarinade:
5 T oyster sauce
1 T soy sauce
3 T lemon juice
4 T sunflower oil |
| Cut the steak into 24 even-size pieces and place the meat in a nonmetallic dish. Peel the shrimp, leaving the tails attached, as this makes them look attractive. To make the marinade, combine the oyster sauce, soy sauce, lemon juice, and sunflower oil in a small bowl. Pour the mixture over the meat and marinate for 15 minutes. Add the shrimp to the marinade, toss to coat, and marinate for 5 minutes. Remove the meat and shrimp from the marinade, reserving the marinade for basting. Thread the meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp. (Presoaking wooden skewers helps to prevent them from burning as the meat is cooking.) Other shellfish, such as lobster and crab, can be added to the skewers. Broil the kabobs over hot coals for 5 - 10 minutes, basting with the reserved marinade and turning frequently. Transfer the kabobs to warm serving plates and serve immediately. |
|
